We love curry dishes on our house. LOVE them. To me, curry dishes are one of the easiest ways to incorporate a ton of vegetables into one meal in a very flavorful way. Made with warm spices, creamy coconut milk and plenty of vibrant veggies, the Vegetarian Chickpea Curry recipe I’m sharing with you guys today is a winner with a capital W. (Do people still say things like that? I don’t know. I’m all hopped up on curry.)
At first glance, this recipe looks like it has a lot of ingredients but please don’t let that deter you! The grunt work is minimal and once you dice up an onion, bell pepper, garlic and broccoli florets, you’re basically home free. An added bonus: This Vegetarian Chickpea Curry recipe is a one pot meal so if you hate doing dishes with a fiery passion, keep this dinner winner in mind.
I’ve actually been working on perfecting this recipe for a while now and while I love the recipe as-written, it’s quite forgiving so feel free to add some of your favorite vegetables in place of the vegetables I’ve used in this dish if something else is calling to you. (I’ve made it with diced eggplant in place of the broccoli and it was a big-time hit.) If you give this recipe a try, please let me know! I always love hearing from you guys and appreciate it so much when you give my recipes a try!
Vegetarian Chickpea CurryPrint
An easy vegetarian chickpea curry made with lots of vibrant and nutritious vegetables and warm, comforting spices
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 3/4 c broccoli florets, chopped
- 1 1/2 tablespoons minced ginger or ginger paste
- 2 teaspoons curry powder
- 1 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 14.5-ounce can diced tomatoes
- 1 14-ounce can light coconut milk
- 1 1/2 tablespoons coconut aminos (or reduced-sodium soy sauce)
- 1 tablespoon lime juice
- 1 15-ounce can chickpeas, rinsed and drained
- 1 1/2 cup fresh or frozen riced cauliflower
- 1 cup frozen mixed peas and carrots
- Heat oil over medium-high heat in a large skillet. Add onion, garlic and bell pepper and saute until onion is translucent.
- Add ginger, curry, coriander, turmeric and salt and stir, allowing the spices to coat the veggies. Pour tomatoes, coconut milk, coconut aminos and lime juice into the skillet and stir. Simmer for approximately 5 minutes until liquid is heated through.
- Stir chickpeas, riced cauliflower, peas and carrots into the curry and allow to simmer for approximately 10 minutes. Taste curry and add additional seasonings, lime juice and salt to taste, if desired.
- Spoon curry into bowls and serve.
This curry tastes fantastic on its own but is also delicious spooned over brown or white rice.
For an additional boost of protein, shrimp, edamame or chopped chicken thighs are a wonderful addition to this recipe. Simply stir your protein in when you add the riced cauliflower, chickpeas, peas and carrots and simmer until cooked through.
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 931mg
- Fat: 11g
- Carbohydrates: 33g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegetable curry, vegetarian curry, vegan curry